There was some scary stuff a few years ago about a possible link between Alzheimer's and aluminum cookware and (I believe) that was disproved. What about aluminum foil? Say you cook a roast with a tomato or other acidic component and the foil discolors where it's touched the food--is that introducing aluminum into the dish or.....?
Edited to add: And why do some acidic components discolor the foil and others do not? I can use lemon juice on fish, for example, and no problems, but tomatoes and some wines result in the discoloration (and so I use a parchment paper "barrier" between the food and the foil).
Edited to add: I saw in one of your responses that you have a website! Thank you!!!
Praties
Edited to add: And why do some acidic components discolor the foil and others do not? I can use lemon juice on fish, for example, and no problems, but tomatoes and some wines result in the discoloration (and so I use a parchment paper "barrier" between the food and the foil).
Edited to add: I saw in one of your responses that you have a website! Thank you!!!
Praties